Description
Learn how to make rich, old-fashioned fudge and discover 6 essential tips to help your fudge set perfectly every time.
Ingredients
Units
Scale
- 3 cups sugar
- 2/3 cup cocoa powder *See Note 1
- 1 1/2 cup whole milk or evaporated milk *See Note 2
- 1/4 cup butter
- 1 tsp vanilla
Instructions
- Line or prep an 8 or 9-inch pan.
- In a saucepan, add in cocoa powder, sugar, and salt, heat over medium heat until the mixture starts boiling.
- Cook until the mixture is set.
- You will know it is set if you drop a spoonful of the boiling mixture into a glass of very cold water and it stays together without dissolving or making the water murky.
- Once it is set, remove from heat and add in the butter and vanilla. Don't stir until the mixture has cooled down.
- Start beating the mixture. The mixture will become more matte and the fudge will get to a point when it's stiffening very quickly.
- Once the mixture starts to crystalize, quickly pour into the prepared pan.
- Gently get rid of any air bubbles and let it set at room temperature for several hours.
- Refrigerate and enjoy!
Notes
- Note 1: A richer Dutch-process cocoa will give you a darker color and more intense chocolate flavor, and it may also change how the sugar crystallizes. Classic Hershey’s Cocoa is what this recipe was developed with, so if you want that iconic color, taste and consistency, start there.
- Note 2: Evaporated milk has already had some of the water removed, which gives you more consistent results and a better chance of your fudge firming up.